Vineyard and winemaking
The Barbera comes from south-west-facing vineyards in the Monferrato hills, in the southern part of the province of Asti. Planted between 250 and 400 metres above sea level on clay and limestone soils, the vines produce fruit with ripe flavour and the variety’s naturally vibrant acidity.
The grapes are harvested by hand at the beginning of October and fermented in stainless steel at controlled temperatures. Once dry, the wine completes malolactic fermentation and matures for four to six months in tank, keeping the fruit vivid and free from overt oak influence.
Tasting notes
Appearance
Bright ruby red with a youthful purple reflection.
Nose
Juicy plum, raspberry and sour cherry are joined by violet and a light touch of savoury spice.
Palate
Fresh and supple, with generous red and dark fruit carried by lively acidity. The tannins are gentle but provide enough grip for the table, while cherry skin and pepper give the clean finish a pleasantly savoury edge.
Food pairing
Particularly good with fennel-sausage pasta, pork belly with lentils, aubergine parmigiana or a mushroom and taleggio pizza. Its freshness also makes it a useful red for tomato-rich dishes that can overwhelm softer wines.
Background story
Barbera has long been one of Piemonte’s everyday table grapes, prized for generous fruit and refreshing acidity rather than forceful tannin. Monferrato is one of its historic heartlands, where the rolling hills and mixed clay-limestone soils suit the variety particularly well.
Alasia keeps this 2024 bottling in stainless steel to capture that immediate, food-friendly character. It is intended to be enjoyed for its bright fruit and energy, offering a lighter counterpoint to the region’s more structured, oak-matured reds.
